Trout (Forellen)
From German cookery for the English kitchen, 1906
Serve garnished with parsley and lemon.
Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 19. The excerpt below is the record exactly as published.
Trout.) Clean the trout thoroughly, leave the scales on and pour some hot vinegar over them to make them bluish. Then stand on one side for a little while. Pass a thread of cotton through the head and tail
Cook this with the app: pantry check, scaling, and the assistant.